Description
Delightful soft cookies filled with raspberry jam and coated with powdered sugar, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll a tablespoon of dough into a ball and create an indentation with your thumb.
- Spoon 1/4 teaspoon of raspberry jam into the center and seal by forming a ball again.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Let cool slightly before transferring to a wire rack. Roll in powdered sugar before serving.
Notes
For best results, use room temperature butter and refrigerate the dough if it’s sticky. Consider substituting raspberry jam with lemon curd or chocolate ganache for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberry, almond, festive treats